crispy pork with avocado salsa and tomato salsa

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Servs: 8

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  • add   4 pounds boneless country-style pork ribs<br> 2 cups (or more) water<br> 1 1/2 cups fresh orange juice<br> 6 garlic cloves, peeled<br> 2 teaspoons fine sea salt<br> 1 teaspoon grated orange peel<br><br> 1/4 cup brandy<br><br> Warm corn tortillas<br>


  1. Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
  2. Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
  3. Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.

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